I bought some 5mm thick stainless steel off the "Bay of E"
Straight away, you can probably see my problem.
It's too thick.
So how should I use it for the knife I want to make, with a blade length of 8cm? I want it to have a scandi grind because people seem to say it's easier to sharpen than a secondary bevel (using stones).
Should I grind it thinner?
Or just give it an extreme flandi grind?
Straight away, you can probably see my problem.
It's too thick.
So how should I use it for the knife I want to make, with a blade length of 8cm? I want it to have a scandi grind because people seem to say it's easier to sharpen than a secondary bevel (using stones).
Should I grind it thinner?
Or just give it an extreme flandi grind?